Together, a decadent Yuzu Kosho butter and miso foam deliver a complex spicy, citrusy, and aromatic bite that pairs well with the sweet, caramelized flavors of golden scallops. Bursting with umami, this dish will transport you to a place of ocean views, crashing waves, and sandy beaches in an instant.
This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- Edamame Crumble
- 1 1/2 cups shelled edamame fresh or, frozen, thawed
- 2 teaspoons vegetable oil
- 1/4 teaspoon Ginger, Ground
- Miso Foam
- 1/2 cup whole milk
- 1/3 cup heavy whipping cream cold
- 3 tablespoons red Miso paste
- 1 teaspoon Premium Fish Sauce
- 1 teaspoon liquid sunflower lecithin stabilizer liquid sunflower lecithin, optional
- 1/2 teaspoon tamari
- Yuzu Kosho Scallops
- 1 1/2 teaspoon vegetable oil
- 12 each sea scallops, patted dry
- 3 tablespoons [MISSING PRODUCT – REVIEW]
- 2 teaspoon yuzu kosho
Nutrition Information
(per serving)
Together, a decadent Yuzu Kosho butter and miso foam deliver a complex spicy, citrusy, and aromatic bite that pairs well with the sweet, caramelized flavors of golden scallops. Bursting with umami, this dish will transport you to a place of ocean views, crashing waves, and sandy beaches in an instant.
This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Key products
Instructions
Edamame Crumble
- Set oven to 375°F. Toss edamame with oil and ginger to coat. Spread in even layer on large parchment-lined sheet tray.
- Bake 30 to 35 minutes or until golden brown and crispy. Cool slightly. Coarsely chop or crumble edamame. Hold for service.
Miso Foam
- Place all ingredients in bowl. Blend using an immersion blender 1 to 2 minutes or until mixture resembles a thick foam. Hold refrigerated for service.
Service
- Heat oil on high heat until shimmering. Add scallops, cook 2 to 3 minutes on one side to sear. Add Yuzu Kosho Butter to skillet. Turn scallops; cook 1 to 2 minutes longer, basting frequently with melted butter until lightly browned and cooked through.
- For each serving, plate 3 scallops and drizzle with melted Yuzu Kosho Butter from skillet. Spoon Miso Foam around scallops. Top scallops with prepared Yuzu Kosho and sprinkle with Edamame Crumble to serve.
